Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 15 oz canned kidney beans, rinsed and drained
  • 15 oz canned pinto beans, rinsed and drained
  • 15 oz canned fire-roasted diced tomatoes, with juices
  • 11 oz canned whole kernel corn, drained
  • 4 oz canned diced green chiles
  • 3 cups low-sodium beef broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Place a large Dutch oven over medium-high heat. Add the ground beef and finely diced onion. Cook for 5-7 minutes, breaking the meat into small crumbles, until the beef is browned and the onions are translucent. Drain any excess grease.
  2. Add the minced garlic, chili powder, cumin, smoked paprika, onion powder, salt, and pepper to the beef mixture. Stir constantly for 60 seconds to bloom the fat-soluble spices and enhance the aromatic profile.
  3. Pour in the beef broth, scraping the bottom of the pot to release the fond. Stir in the kidney beans, pinto beans, diced tomatoes (with juice), corn, and green chiles. Bring the mixture to a gentle boil.
  4. Reduce the heat to low and simmer for 20 minutes until the flavors have fully merged and the liquid has slightly thickened. You should see lazy bubbles breaking the surface, not a violent boil. During the final minutes of simmering, use a wooden spoon to mash a small portion of the beans against the side of the pot to release starches and thicken the broth. Remove from heat and serve.